The reason for the cake is that the only person who really love christmas cake in my home is just me. The rest will eat a slice only because I took all that effort to make it.
They all prefer the christmas cake ( roll) with butter cream etc...
And anyway this cake was not made because it is christams season, I made this last month as I had left over cranberries and I was looking for a cake recipe in the baking books I have and found in one of my new addition of baking book which is from The Great British Bake Off Every day I love the show and every year I am glued to the screen when they show each week.
150 gm cranberries ( thawed if frozen) I used fresh
100 gm unsalted butter softened
60 gm sugar ( I added 30 gm)
200 gm Marzipan grated
3 medium eggs at room temperature
120 gm ground almonds
120 gm plain flour ( plus 2 tbsp for sprinkling on the cranberries)
2 teaspoon baking powder
25 gm flaked almonds
Icing suagar for dusting ( i didn't do)
1. Heat your oven to 180°c /350°F / gas 4.
Chop the cranberries fairly coarsley . Set aside untill needed.
2. Put the soft butter and sugar into a mixing bowl and beat with a hand held electric mixer untill light and creamy. Scrape down the sides of the bowl. Add the grated marzipan beat trhoughlty untill very smooth and creamy, scraping down the sides from time to time.
3. Beat the eggs in a small bowl with a fork untill broken up, then gradually add to the butter mixture, beating well after each addition and scraping down the bowl as before. Gently stir in the ground almonds with a spoon.
4. Sift the flour and baking powder into the bowl and fold with a sppon. As soon as the flour as been incorporated, carfully fold in the cranberris ( before that mix the extra 2 tbsp flour to the cranberries this is a trick i do when making cakes with fruits)
Avoid over mixing at this point stop as soon as the cranberries look evenly distributed in the cake mixture.
5. Scrape the mixture into a prepared cake tin ( 20 cm round pan) spread evenly.
Scatter the flaked almonds over the top.
Place in the heated oven and bake for 40 to 45 minutes untill risen and golden brown and a skewer inserted into the center comes out clean.
If you think the cake is getting too brown you can loosley cover the cake with a aliminium foil andother trick i always use making cakes.
6. Set the tin on a wire rack. Run a round blades knife around the cake to loosen it from the tin, then carfully unclip the tin side and leave the cake to cool completley.
Once cold , wrap in greasproof paper or foil and stone in a air tight container overnight.
The flavours are better if you eat the cake next day that is why the recip say to do the above thing.
Dust with icing sugar before serving.